Everything was set up efficiently by Filipino Kitchen before I even flew to the US. They had secured Pampalasa Restaurant in San Francisco to serve as our pop up venue, began to sell tickets through social media and they even arranged for lodging and transport (even for me) at Caitlin Preminger’s (Filipino Kitchen’s Project Manager) Dad’s house in Alameda.
As for me, I had planned my US trip perfectly. I would be spending a week in Los Angeles and I will eat my way through it before heading to San Francisco. The only matter left unresolved was the heirloom rice I was bringing. Would US customs allow me to? I didn’t want to think about this too much so I headed to Fed Ex to have it shipped.
“Sir, you will need a permit from the Department of Agriculture to allow us to send this.”
“Which Department of Agriculture, ours or the one in the US?” I asked, as if I would actually go and get one.
“Both.”
Ok then. I’m putting this in my checked in bag.
To play it safe, I declared the rice in my US Customs form as I landed in LA, and I was unsure if I should start the conversation with the customs agent or wait for his question. It went like this.
“Ano yung dala mo pare? (What did you bring?)” The customs agent was Filipino American. (huzzah!)
“Bigas po. (Rice)”
Perplexed, he goes, “Bigas?”
Yeah, I suddenly realized the absurdity of this. Why would I bring rice when there are dozens of rice varieties easily available in the US? Would I really discuss the nuances of texture and taste of our Filipino Heirloom Rice in the middle of the airport? Should I have also brought canned corned beef to make this easier to understand? Maybe some gugo shampoo or Dr. Kaufman’s sulfur soap?
“Okay sige ok na lahat. (Okay. Everything’s ok)” he says as he waved me in.
Well, that was painless. If that was the only hitch in this upcoming pop up, we’re golden.
The pop up was certainly a thrill. Our media friends from Asian Journal, KQED, Balitang America, Filipino Food Movement and my Lifestyle Network Global family came to cover and support the event. I was so excited and honored! The night began well enough, with the Tocino Bacon and Heirloom Rice Salad received well.
Oh hello Murphy and your law. Welcome to our pop up.
By the time we finished plating the Lomi, I asked for the Chicken Adobo which was presumably in the cooler.
“Uhm, I can’t find it.”
“What do you mean you can’t find it?”
Natalia, Caitlin and I headed straight into the cooler. The feeling of impending doom encroached just as the cold air enveloped us. To be less poetic, we all heard the crap hit the fan.
My first thought was to use the chicken skins we had, which I had, in a moment of optimism, thought we had time to fry and add to the adobo. Chicken Skin Tacos would be something I would be all over anyway
(Mmmmm… chicken skin!). Before I could suggest it, Natalia had a lightbulb moment.
“Doesn’t Pampalasa have Adobo on their menu? Let’s buy some and use that.”
Natalia. You da real MVP.
The Great Adobo Incident of 2016 resolved, the rest of the pop up went well, as well as 2 people who just met 3 days prior (Caitlin and me) cooking for 30 people, working in an unfamiliar kitchen, surrounded by media, could. I was especially pleased to have been able to mingle with guests afterwards to hear their thoughts on Filipino food, Filipino Americans and the never ending relationship of the two.
I had gone to the US to search for inspiration on new techniques and recipes, but here in San Francisco, I received a booster shot that bolstered my pride in being Filipino and my passion for cooking.